Lemon & Blueberry Muffins
- 255 grams plain flour
- 85 grams brown sugar
- 3 teaspoons baking powder
- 1 free range egg
- 100 grams of Wee Red Barn blueberries ( fresh or frozen )
- Zest of a lemon
- 90 ml of vegetable oil or melted butter
- 220 ml of milk
Preheat your oven to 190 - 200 C. Lightly grease a muffin tin or for perfect results every time invest in a silicone muffin tray.
In a large bowl combine the flour, sugar and baking powder.
In a separate bowl beat the egg, add the vegetable oil and milk. Stir in the lemon zest and blueberries.
Mix the wet ingredients (egg, oil, milk etc ) into the dry ingredients. Combine together thoroughly but don't over mix. The key to making good muffins is not handling the mixture too much.
Spoon the muffin batter mix into the tin and bake for approx 25 mins, you can tell they are cooked when the tops are lightly browned and they are beginning to pull away from the side of the tray.
Allow to cool in the tin. Dust with icing sugar to serve.
This recipe will make 6 jumbo muffins or 12 regular sized muffins.
For a tasty alternative to this recipe swap the blueberries for raspberries and the lemon zest for a handful of white chocolate chips.